The Kansas City steak is one of those cuts where the name, the butchery, and regional food culture all intersect.  Back in the 1800s and early 1900s, almost all beef raised in the western US passed through one of three competing hubs:  Chicago, Omaha, or Kansas City.  While Chicago became known for premium standard cuts like the ribeye, Kansas City’s butchers were a bit more innovated to serve tastes for not only steak but also open-fire barbecue.  The Golden Ox restaurant is credited with creating the Kansas City Strip steak in the early 1900s.  It is cut from the strip loin with the bone left on.  It is essentially the same cut as the New York Strip … the only difference being that the NY strip is boneless and the Kansas City has the bone.  Many people argue that the steak cooks better and more evenly with the bone.   26,000 / kg